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Write down the time that you are feeding on items. This can help you determine precisely what times of day you feel the most hungry, when you usually reach for snacks and then you can learn how to deal with those times. After a day or two you may notice that, even though you eat lunch at the same time each day, you still feel hungry an hour or so later. You could also be able to recognize when you are eating only to have something to do. This is essential because those are moments that you can select other things to fill your time with than food.
Record your feelings while you eat. This can show you if you use food to solve emotional issues. It may also identify the meals you choose when you are in certain moods. Lots of us will reach intuitively for unhealthy foods when we feel upset or angry and we are more likely to pick out healthy options when we feel happy or content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) selections on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
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The ingredients needed to cook Stewed Kimchi with Beef and Daikon Radish:
- Use 200 grams of Thin sliced and cut beef.
- You need 1/2 of Daikon radish.
- You need 100 grams of Kimchi.
- Get 40 grams of Shimeji mushrooms.
- Use 1 of pack Bean sprouts.
- Get 1/2 stalk of White Japanese leeks.
- Use 1 tbsp of Gochujang.
- Get 1 tbsp of Sugar.
- Take 1 pinch of Salt.
- Provide 1 of Sake.
- Provide 1 tbsp of Sesame oil.
Instructions to make Stewed Kimchi with Beef and Daikon Radish:
- Use any ingredients you have in the refrigerator. You can also use pork, chicken or squid instead of beef..
- I recommend kimchi imported from Korea. Or homemade kimchi..
- Halve the daikon radish lengthwise and cut into 3mm slices into half moon shape. Microwave for 6 minutes. This way, the daikon absorbs the flavor quickly. Cut the leeks thinly and break up the shimeji mushrooms. Cut the kimchi into bite-size pieces..
- In a pan, cook the beef and kimchi, then add the daikon and shimeji mushrooms. Add the gochujang, sugar, salt, and sake and cook until the daikon soaks up the flavor. Then add the Japanese leeks and bean sprouts..
- Add the sesame oil for the aroma and done .
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